Cincinnati E.A.T.S. and Jimmy G's invite you to a Subterranean City Picnic. 

Please join Cincinnati E.A.T.S. for Spring 2012 event on Wednesday, May 30, at Jimmy G’s for cocktails, socializing, and great food -- all for a great cause.  Tickets will sell out quickly so do not delay. 

HOSTS & HOSTESSES

Adhrucia Apana*

Robert Bartz

Robert Callif*

Lisa Houston

Tracy Piening

Michael Sabbia*

Clint Watson*

Nichole Wilson

Similar format, different location: You pay a discounted flat fee (that includes tax and tip) in advance for your meal.  There are no table reservations and everyone eats together at the same time.  It's a party with great food!

Drinks at 7 p.m.  Mingle in the subterranean bar space with wine and craft cocktails.  Guests will be seated for dinner at approximately 8 p.m.  Jimmy G’s will offer a three-course menu in the theme of a "Subterranean City Picnic" with shareable sides for the tables.  Accompanying wine pairings are sold separately.  The menu is attached to this email.

To view the menu and register, please visit www.cincinnatieats.com and purchase your ticket via Paypal.  Tickets are $44.50.  You will make your course selections when you purchase your ticket.  On the night of the event, you'll only pay for drinks. 

Lovers of the traditional steakhouse will discover a unique and modern twist in Jimmy G’s.  The fusion of its mid-century modern, traditional and contemporary design is a direct reflection of the mixed imaginative culinary creations of Executive Chef, Jimmy Gibson; prime USDA steaks and fresh seafood accompany American and internationally influenced signature recipes on an original menu that is as eclectic as Gibson himself.  After three decades working in Cincinnati, he continues to be one of the most adventurous and long-time critically acclaimed chefs in the city.  For more information, see http://www.jimmy-gs.com/

PLEASE NOTE: There is no cash donation included in the ticket price.  All guests should bring several canned goods to donate at the door to the Freestore Foodbank.    

* - Denotes Planning Committee

1^st Course; Choice of one:

 Udon Noodles in Aromatic Four Bones Broth

Sweet-Hot Pork Sausage Meatballs & Forest Mushrooms

Charcoal Grilled Naan with Curry Fingerling Salad

Vanilla-Mint Crème Fraiche, Pan Fried Cashews

Salt Griddled Shrimp with Dried Fruits Cous Cous

Fresh House-Made Harissa, Saffron Emulsion

Entrée; Choice of one:

 Party in the Pork

Pork  Tenderloin’ Stuffed, Wrapped and Roasted, Roman Style

Arms & Bellies

Wood Grilled Octopus, Confit Pork Belly, Chili-Orange Coulis

Tempura Fried Picnic Chick-Hen

Japanese Slaw, Sake-Red Miso BBQ, Chicken Chips

Carnivorous Rex

Prime Top Cap Steak, Roasted Marrow Bone, Pickled Foie Gras

Mixed Mushroom Risotto & Poached Egg

Reggiano Parmesan, Gremolata

Sides:

Chef’s communal sides for table

Dessert:

 Starburst Lemon Ice Cream with Pistachio Tuille